With the natural toughness and sort of gamy finish of oxtails, it would be a natural fit for cooking in a rich curry sauce. The bones will release a ton of flavor as we’ve proven when we did curry goat in previous recipes. Oxtail Recipes Easy | Oxtail | Oxtail Stew | Oxtail Recipes Jamaican | Oxtail Recipes Stew | Oxtail Recipes
Prep time: Cook time: Total time:
Yield: 1 Servings
Ingredients: 4 lbs oxtails cut and trimmed 1 teaspoon salt pinch of black pepper 2 tablespoon curry powder 2 tablespoon veg oil And so on.
Step one. Trim off as much fat as you can off the oxtail pieces, wash and drain. Then season with salt, black pepper, Caribbean Green Seasoning, tomato and ketchup. Mix well and let marinate in the fridge for a few hours.
Step 2, Heat the oil in a heavy/deep pot on medium heat, then add the diced onion and garlic. Turn the heat down to low and cook for about 3-4 minutes. Now add the curry powder (heat still on low) and toast for another 3-4 minutes. This step will awaken the spices which makes up the curry blend.
Step 3, Add a bit more oil if it’s overly dry. The curry will go darker and grainy – that’s natural. Raise the heat to high and go in with the seasoned oxtail pieces. Stir well to coat with that lovely curry goodness we created. The wet pieces of meat will deglaze the pot.